This is for the dip-your-french-fries-in-ice-cream and salted caramel folks out there — Ruffles marshmallow treats! I first tried this magical sweet-and-salty combo at Bake Shoppe in Toronto, a local favorite known for their nostalgic bakes and quirky-chic vibe. (Their retail store has since closed, but I hear they’re “baking up” some exciting new plans. Sorry not sorry.) Their ruffles marshmallow treats were a fan favorite, not just as bars but as cakes. If you’re raising an eyebrow, well, don’t knock it before you try it.
I made a small batch of these no-bake Ruffles marshmallow treats for Halloween, since my kids decided that this year needed to be all about marshmallows (we have plans for a marshmallow roast in place of trick-or-treating, provided the weather doesn’t pull a Canada and give us our first snow). These are so easy and fast to make — the perfect last-minute treat.
A couple notes:
- As with my rice krispie treats, I level up these squares with browned butter. You can just melt the butter if you want, but that toasty goodness really does add a little something-something.
- I also like holding back some of the marshmallows and folding them in at the end for some textural variety. Again, totally optional.
- I’m sure you could make this with a mix of Ruffles and rice krispies; you’ll just want to use ~3 cups worth of dry ingredients for this amount of marshmallows. Note that Rice Krispies weigh less than chips per cup (about half as much), so don’t swap by weight or your mixture will probably be too dry. (Refer to the rice krispies treat recipe for a measurement guide.)
- Feeding a crowd? Double all the ingredients for an 8×8 or 9×9 pan.
Small Batch Ruffles Marshmallow Treats for Halloween (or any time)
Makes one 8 1/2 x 4 1/2 or 9×5 pan (about 8 squares)
- 56g / 4 Tbsp unsalted butter
- 200g / 4 cups mini marshmallows, divided
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 150g / 3 cups crushed Ruffles-style potato chips
- Edible eyes (optional)
- Line an 8 1/2×4 1/2 or 9×5 loaf pan with a parchment sling. Measure out all your ingredients — this is a quick and simple recipe, but once you start, you do need to move quickly!
- Brown the butter: Cube the butter and place it in a medium, light-colored pot over medium-low heat. Once the butter has melted, turn the heat up to medium-high. Stir frequently with a heatproof spatula, scraping the sides and bottom of the pan as needed. The butter will crackle, foam, turn clear gold, then finally start browning. It’s done when the crackling subsides and you smell toasted nuts.
- When the butter has browned, immediately take the pan off the heat and add the salt, vanilla, and all but a large handful of the marshmallows. Stir constantly until the marshmallows are melted and you have a smooth mixture. If the residual heat from the butter isn’t enough to melt the marshmallows completely, place the pan back over low heat and keep stirring until they are.
- Add the crushed chips and stir until evenly coated with the marshmallow mixture. Stir in the remaining handful of mini marshmallows.
- Immediately scrape the mixture into the prepared pan and, using a greased silicone spatula or a piece of greased parchment/wax paper, press it firmly into an even layer. Decorate with edible eyes, if desired. Let cool completely at room temperature before cutting into squares. Store in an airtight container and eat within 3 days.